CHOCOLATE PECAN BISCOTTI
Sweet and crunchy Chocolate Pecan Biscotti is perfect for breakfast, dessert, or your next cookie exchange!
Provided by Ashley Manila
Categories Breakfast
Time 1h30m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees (F). Line a large baking sheet with parchment paper; set aside.
- In a large bowl add the flour, cocoa powder, baking powder, and salt; whisk well to combine and set aside. In a the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter and sugar on medium speed until combined; about 1 minute. Add in the eggs, one at a time, beating well after each addition. Reduce the mixer speed to low and gradually add in the flour mixture, mixing until just combined. Add pecans and mini chocolate chips and mix until combined. Be sure not to over mix here!
- Lightly flour a clean work surface. Scrape the dough out onto the prepared work space (it will be very sticky!) and gather it into a ball. Press the ball into a round, flat disk, then divide the dough in half. Shape each half into a 12-inch log, adding a little bit more flour if needed. Place the logs, 4 inches apart, on prepared baking sheet. Using the palm of your hand, gently press down on the logs and flatten them until they're about 2 inches wide. Brush the top of each log with a little egg wash and sprinkle with sugar. Place the baking sheet in the preheated oven and bake for 25 to 30 minutes, or until the top is firm, shiny, and springs back when lightly touched. Place the baking sheet on a wire rack and cool for 25 minutes. In the meantime, reduce the oven temperature to 250 degrees (F).
- Once the 25 minutes are up, gently slide a metal spatula under each log to help loosen it from the parchment paper. Transfer the logs to a large cutting board. Using a serrated knife, slice the logs into diagonal 3/4 inch slices. Arrange the slices back on the parchment paper lined baking sheet, placing them cut side down and 1 inch apart. Bake for 25 minutes, or until dry and firm. Transfer the biscotti to a wire rack. Cool completely before dipping in chocolate.
- In a small bowl combine the egg and water; beat well. Follow instructions above.
- Place the chopped chocolate in a medium-sized microwave safe bowl. Melt the chocolate in the microwave, on low power, in 15 second increments, stirring after each increment, until completely melted; whisk smooth. If you do not own a microwave, you may do the previous step on the stove top using a double boiler. Once cooled, carefully dip one side of a biscotti into the melted chocolate, allowing excess chocolate to drip back into the bowl before immediately sprinkling it with pecan bits and placing it back on the parchment paper lined baking sheet. Repeat with all biscotti cookies. Once all cookies have been dipped, place the baking sheet in the fridge for 30 to 45 minutes, or until the chocolate has set.
DOUBLE CHOCOLATE BISCOTTI
Not fond of biscotti? Try this moister version that's especially good with a hot cup of coffee. It has such a chocolaty taste and sweet drizzle on top that you won't even know it's been lightened up.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 1 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, beat the eggs and extracts. Beat in sugar. Combine the flour, pecans, cocoa and salt; gradually add to egg mixture and mix well. Stir in chocolate chips., On a baking sheet coated with cooking spray, shape dough into a 14x3-in. rectangle. Bake at 350° for 20-25 minutes or until lightly browned. Cool for 5 minutes., Transfer to a cutting board; cut with a serrated knife into 1-in. slices. Place cut side down on baking sheets coated with cooking spray. Bake for 15-20 minutes or until firm, turning once. Remove to wire racks to cool., For icing, in a microwave, melt chocolate chips; stir until smooth. Stir in milk, confectioners' sugar and vanilla until smooth. Drizzle over cookies; let stand until hardened.
Nutrition Facts : Calories 181 calories, Fat 7g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 67mg sodium, Carbohydrate 27g carbohydrate, Fiber 2g fiber), Protein 4g protein.
FANTASTIC DOUBLE CHOCOLATE-PECAN BISCOTTI
Since biscotti is a huge favorite at my house I am always searching for good biscotti recipes, this one is fantastic! --- if you make biscotti and love chocolate, then this is a recipe you should try! --- since the batter is quite stiff this dough is best prepared on a heavy-duty stand mixer, the recipe can be completely doubled to make four logs, they will keep tightly covered at room temperature for one week, or frozen for one month, feel free to use any other chopped nuts that you desired, walnuts work great with this also :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 25m
Yield 30 biscotti
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees.
- Butter and flour a large baking/cookie sheet.
- In a small bowl whisk together flour, cocoa powder, baking soda and salt.
- In another large bowl with an electric mixer beat together 1/4 cup plus 2 tablespoons softened butter with 1-1/4 cups sugar until light and fluffy (about 5 minutes).
- Add in eggs and beat until well combined.
- Stir in flour mixture to form a stiff dough.
- Stir in chopped pecans and mini chocolate chips; mix to combine.
- Divide the dough in half or you can make 4 smaller logs for easier handing and cutting if desired).
- On the greased baking sheet, shape into two slightly flattened logs (about 12-inches long and about 2-inches wide).
- Sprinkle with confectioners sugar.
- Bake logs for 35 minutes or until slightly firm to the touch.
- Cool the logs on the baking sheet for 5 minutes, then remove logs to a cutting board.
- Cut the logs diagonally into about 3/4-inch slices.
- Place back on the baking sheet.
- Return to oven and bake for about another 7-10 minutes (depending on how crisp you like them).
- Cool on a rack.
CHOCOLATE PECAN BISCOTTI
These are my current favorite biscotti!
Provided by Kathy
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 5h
Yield 50
Number Of Ingredients 14
Steps:
- Place the yeast, instant coffee, cocoa, four, sugar, ricotta cheese, butter, eggs, milk and chocolate hazelnut spread into the bread machine in the order suggested by the manufacturer. Set the machine for DOUGH and press the START button. At the beep- or at the end of the second knead, add the chocolate chips and pecans.
- Grease a large baking sheet. Form the dough into two thick logs about 3 1/2 inches wide and 12 inches long. Cover and let rise until double, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Bake biscotti for 40 to 45 minutes, until edges begin to brown. Cool on wire racks. Using a sharp serrated knife, slice the logs into 1/2 inch wide slices. Lay the slices cut side down on the baking sheet. Bake for 5 minutes, turn and bake 5 minutes more, until dry. Do not brown.
- When the biscotti are completely cool, make the chocolate dip. In a small saucepan, heat cream until scalding hot but not boiling. Remove from heat and stir in the semisweet chocolate until smooth. Allow to cool slightly. Dip biscotti halfway into the chocolate and set onto waxed paper to dry. Store in an airtight container. Do not refrigerate. These will keep for several weeks.
Nutrition Facts : Calories 105.6 calories, Carbohydrate 12.4 g, Cholesterol 14.9 mg, Fat 5.9 g, Fiber 1 g, Protein 2 g, SaturatedFat 2.8 g, Sodium 6.7 mg, Sugar 5.6 g
(CHOCOLATE) CHERRY PECAN BISCOTTI
Everybody I've ever made these for have loved them. I've made them with marshmellows before too... but that didn't really work out too well hehehe. In the picture the lighter biscottis don't have the cocoa powder in them and the darker ones do. (I like them without cocoa better but that's just me.)
Provided by ThatSouthernBelle
Categories Breads
Time 1h16m
Yield 15 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients together.
- Make into a 1/2 inch thick loaf on a wax paper.
- Place wax paper on a cookie sheet.
- Bake for 45 minutes on 300°F.
- Cut loaf into pieces.
- Bake 12 minutes on each flat side.
- Brush top of biscotti with extra almond flavoring.
- Serve.
Nutrition Facts : Calories 138.4, Fat 2.5, SaturatedFat 0.5, Cholesterol 42.3, Sodium 58.3, Carbohydrate 23.6, Fiber 0.6, Sugar 10.7, Protein 3.1
CARAMEL PECAN BISCOTTI
My husband helped me concoct this variation on a classic. With caramel and nuts and dipped in chocolate, it makes a scrumptious indulgence.-Cara Bjornlie, Detroit Lakes, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield about 2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, beat sugar, oil and caramel syrup until blended. Beat in eggs; stir in 1/3 cup pecans. Combine flour and baking powder; gradually add to sugar mixture and mix well (dough will be stiff)., Divide dough in half. On an ungreased baking sheet, shape each half into a 10-in. x 2-in. rectangle. Bake at 375° for 25-30 minutes or until light brown., Place pans on wire racks. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets., Bake for 5 minutes on each side or until golden brown. Remove to wire racks to cool completely., In a microwave, melt chocolate chips; stir until smooth. Dip tip of each cookie into chocolate, allowing excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate for 5-10 minutes or until set., In a small heavy saucepan, heat caramels and cream over low heat, stirring occasionally, until caramels are melted and mixture is smooth. Drizzle over biscotti; sprinkle with remaining pecans. Refrigerate for 10-15 minutes or until caramel is set. Store in an airtight container.
Nutrition Facts : Calories 244 calories, Fat 11g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 81mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
DOUBLE-CHOCOLATE BISCOTTI
Steps:
- Preheat oven to 350°F. Spray two 9x5x3-inch metal loaf pans with nonstick spray.
- Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs, then chocolate syrup. Beat in flour, baking powder and salt (dough will be soft). Stir in chocolate chips and nuts. Spread half of batter in each prepared pan. Bake until tester inserted into center comes out clean, about 35 minutes. Turn loaves out onto rack and cool 15 minutes. Reduce oven temperature to 300°F.
- Using long serrated knife, cut each warm loaf crosswise into 1/2- to 3/4-inch-thick slices. Arrange slices, cut side down, on 2 baking sheets. Bake 10 minutes. Turn slices over. Bake until just golden, about 10 minutes. Cool biscotti completely. Store airtight at room temperature up to 3 days.
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Reviews 18Estimated Reading Time 2 minsServings 1Total Time 1 hr
- To begin, preheat your oven to 350 degrees. Line a cookie sheet with parchment paper, and set aside.
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- Preheat your oven to 350 degrees, and line a large baking sheet with parchment paper. Set aside.
- In a medium bowl, stir together the flour, cinnamon, baking powder, salt, and espresso powder. Set aside. In a large bowl, or the bowl of a stand mixer, beat together the oil, brown sugar, molasses, milk, vanilla extract, and eggs until just combined and fairly smooth. Slowly beat in the flour mixture until a dough forms. Then, stir in the chopped dark chocolate and pecans until well distributed. Make sure there are no pockets of flour or sugar lurking at the bottom of your bowl- stir it to make sure it's very well combined!
- Divide the dough roughly into two halves, which will be formed into long logs on the baking sheet. The dough will be glossy and very sticky, so you need to wet your hands to help form it into two long logs that are about the length of the baking sheet (with a few inches on each end of space), about 3 inches wide, and about 1 inch tall.
- Bake in your preheated oven for 30-35 minutes, or until the logs are puffed, golden, and look dry on the outside. Cool on the counter for 15 minutes, or until they are cool enough to handle for slicing. Meanwhile, reduce the oven temperature to 325 degrees.
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